Street Food Warms Your Heart: Charcoal Thai at 7 Simon Road - The Chef The Menu The Signature Part III

The Native Thai Chef

Chef Sitthinon Charoenphirapamom

(Chef Pinon)

Chef Pinon is a native Thai and brings with him close to more than 25 years' culinary experience in Thai Cuisine. He loves using fresh, quality, good grade, authentic Thai ingredients, herbs & spices & is very talented in coming up with new recipes for new dishes to the delight of the many loyal patrons to Charcoal Thai. Some of his Signature Specialties include: Century Egg with Minced Pork, Thai Prawn Cakes, Thai Green Curry Chicken, Thai Olive Fried Rice, Thai Green Mango Salad.

Chef Pinon was the Resident Chef when Charcoal Thai first started 3 years ago. Previous owner Mr Lee Wei Thye was touring Thailand & he fell in love with Thai Cuisine so much that he invited Chef Pinon to come to Singapore. With so many businesses on his hands, he could not find time to manage Charcoal Thai full time so Lee Wei Thye handed over Charcoal Thai to Angus Ang in 2014 who become the current owner together with his lovely wife Ms Zelene Yong.

Currently, menu planning is done by Angus Ang & Chef Pinon, with menu changes twice a year. Chef Pinon attended many Thai cooking school. He worked 25 years as a chef, started about 27 years. He is well-versed in Thai, Western Cuisine. Inventory management is handled by Chef Pinon, who works mainly with a good network of reliable suppliers. Chef Pinon shared that Mookata or Thai Steamboat is uniquely special as you can drink the soup as you cook the food.

Charcoal Thai Full Menu 2014

There are total 18 Categories in Charcoal Thai Menu namely :-

Steamboat
Thai Salad
Appetizer
Soup
Curry
Chicken
Pork
Fish
Prawn
Squid
Mussels & Clams
Soft Shell Crab
Eggs & Beancurd
Vegetables
Noodle
Rice
Dessert
Beverage

For the Complete Menu, go to http://www.charcoalthai.com.sg/menu.html

The Signatures

Thai Mango Salad (Yum Mamung) at S$7.90 - the Thai green mango is julienned & soaked in lime sauce & mixed with peanuts, pork floss, tiny dried shrimp, cherry tomatoes, soaked & flavored with fish sauce & lime sauce.

How it is done - Chef Pinon julienned the Thai green mango, then adds Thai sweet & sour sauce, lemon sauce, palm sugar, tamarind sauce, lime juice, fish sauce, chili padi, & garnish with pork floss, mini fried shrimp, red onions, cherry tomatoes.

Tasting Notes - There is this intense after taste spicy spike due to the chili padi used. The mango lends a sourly taste, that blends very well with the salty flavor from the fish sauce, savory from the pork floss, slightly sweet tarty flavor from the cherry tomatoes, fragrant nutty flavor from the roast peanuts & citrus flavor from the lime sauce, spicy flavor from the chili padi. Overall taste is a sourly, citrus, salty, spicy, sweet flavor with a nutty bite, added fragrant roasted peanut flavor & savory flavor (from pork floss).

Sweet Glutinous Rice with Fresh Mango & Coconut Milk at S$5.90 - fresh sweet mango pairs very well with the glutinous rice drizzled with the rich creamy lemak coconut milk.